Sour cabbage(cu liu bai cai )

Sour cabbage

Introduction:

"Maybe some friends will scorn the topic of vinegar cabbage. Chinese cabbage with vinegar, it's a common dish! In fact, to be able to use the most ordinary raw materials, the simplest seasoning and the most common way to make delicious dishes is the essence of delicious food. Today's vinegar pickled cabbage has the characteristics of rich sour and sweet, appetizing rice, thin sauce, and salty for all ages. So, how to make the vinegar cabbage delicious? Now I'd like to share with you the family practice of vinegar cabbage. "

Production steps:

Step 1: choose 5 leaves in the middle of cabbage and wash them clean.

Step 2: cut the leaves and sides of the vegetables into 3 cm wide, 5 cm long and 0.5 cm thick slices with a slanting knife, slice the green onion and break the dried pepper.

Step 3: take a small bowl, use vinegar, salt, sugar, monosodium glutamate, water starch to make a bowl of Euryale.

Step 4: make the bottom oil in the pot. When it is 60% hot, deep fry the pepper until fragrant. Add the scallion slices and stir fry until fragrant.

Step 5: pour in the cabbage and stir fry until it is unripe.

Step 6: pour in the leaves and stir fry until they are cut off.

Step 7: pour in a bowl and stir fry over high heat until the soup is wrapped on the cabbage.

Materials required:

Chinese cabbage: 5 pieces

Sugar: 20g

Vinegar: 10g

Salt: 3G

MSG: 3G

Starch: 10g

Dried pepper: 2

Edible oil: right amount

Scallion slice: appropriate amount

Note: 1. The taste of bowl of Euryale ferox is slightly salty on the basis of sweet and sour. 2. Cabbage itself has a certain earthy smell, step 5.6 is the method to remove the earthy smell, can not be omitted.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Cu Liu Bai Cai